Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup caramel sauce
- 1/2 cup chocolate sauce
- Whipped cream
- Chocolate shavings
Directions
Combine chocolate cookie crumbs and melted butter; press firmly into the bottom of a springform pan.
Chill the crust for 30 minutes.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition, then mix in vanilla and sour cream.
Pour the cream cheese mixture over the chilled crust.
Bake at 325°F for 50-60 minutes, or until the edges are set.
Cool the cheesecake completely on a wire rack.
Drizzle caramel and chocolate sauces over the cooled cheesecake.
Refrigerate for at least 4 hours.
Top with whipped cream and chocolate shavings before serving.
Frequently Asked Questions
How do I prevent my Decadent Caramel Chocolate Cheesecake from cracking during baking?
To prevent cracking, ensure your cream cheese and eggs are fully softened before mixing, and avoid overbeating once the eggs are added to prevent excess air. Also, bake low and slow (1 hour 30 minutes total cook time) and allow the cheesecake to cool gradually inside the turned-off oven with the door ajar.
Can I make this Decadent Caramel Chocolate Cheesecake ahead of time for a party?
Yes, this cheesecake is excellent for making ahead! After it has completely cooled, cover the cheesecake tightly and refrigerate for up to 3 days. The flavors actually deepen overnight, making it perfect for advance preparation.
What is the best way to store leftover Decadent Caramel Chocolate Cheesecake?
Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. If you plan to freeze any portion, it's best to do so before adding the final caramel topping, wrapping slices tightly in plastic wrap and then foil.
